Botanically, Zucchini is a fruit but we treat it as a vegetable, nevertheless its firm soft texture, mild flavor and easiness to cook makes it a very versatile ingredient in any cuisine. French and Italians can fight over the name whether it is Zuchini or courgette but to me, it is something which I can cut across cultures. Try this and you will not be disappointed!

Roast the aubergine over coal or on a thick bottomed pan over high heat. Remove the skin and chop it fine. Over medium heat, add olive oil onion and garlic in a pan and sauté it until translucent and soft. Add the diced aubergine and sauté until it is nice and creamy in consistency and then add the zatar and saute it for another 1 min. Add the parseley and take it out from the heat and let it cool. Once it is cool, add the parmesan and mix it and the filling is ready

Take the zucchini slices, aply the mixture evenly (4-5 mm) thick and roll it and pin it with a tooth pick. Pre heat the oven for 10 mins at 220 degree centgrade and then place the rolled zucchini upright as shown in the pic and grill it for 10 mins and its done. Serve it with drizzling chilli infused olive oil.